Catering

How going digital helped Hawaiian Bros increase catering revenue

Hawaiian Bros Island Grill turned to Lunchbox's digital catering platform to meet the growing demand for group orders. The move also allowed the Hawaiian comfort-food brand to expand to a new audience.

Shannon Scott, Hawaiian Bros CMO, is leading the chain's catering growth. Source: Hawaiian Bros

March 26, 2026 by Amy Sorter — Writer and Editor, Networld Media Group

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For Kansas City-based Hawaiian Bros Island Grill, the end of the pandemic didn't just mean the return of dining rooms —it signaled a massive surge in demand for group dining that its existing tech couldn't handle. After thriving on a lean, takeout-heavy model during the shutdown, the brand realized that scaling for the post-pandemic "return to office" required more than just bigger portions; it required a digital overhaul.

Enter Lunchbox Technologies, which is helping the fast-casual powerhouse turn group catering into a double-digit revenue driver.

"We saw increased demand for group meals as people returned to the office and in-person gatherings," Shannon Scott, Hawaiian Bros CMO, told Fast Casual. "At the same time, more guests were already placing larger, group-style orders through our restaurants."

Although Hawaiian Bros was no stranger to group catering, it needed a more scalable solution that allowed guests to easily browse options and place larger orders directly through its own channels, Scott said.

After evaluating different options to ensure a user-friendly experience and direct connection with guests, Scott chose Lunchbox.

It was "a best-in-class partner that could help us deliver that experience through our own digital channels," she said.

Additionally, Hawaiian Bros appreciated Lunchbox's fee structure approach.

"Typically, you see a vendor take a percentage of sales," Scott said. "We liked Lunchbox's solution because it's a nominal flat monthly fee and doesn't increase as our catering business scales."

The learning curve

Although the system is intuitive, implementation involved more than installing the platform, flipping a switch and telling employees to get with it.

"As with any new system, there's an initial adjustment period, especially across a growing restaurant network," Scott said.

The learning curve included developing and executing clear, transparent processes, along with staff training that emphasized order execution, speed and friendly service.

"With strong operational playbooks in place, the transition was smooth, and catering quickly became part of our restaurant's daily rhythm," she said.

Wins and takeaways

The Lunchbox platform has generated double-digit revenue growth for the restaurant chain. It's also opened Hawaiian Bros to a whole new audience.

"Many are being introduced to the brand through a shared meal with coworkers, friends or family, which creates a powerful first touchpoint," Scott said. Those shared meals can also lead to repeat customers, she added.

Hawaiian Bros also learned the following during the process.

Keep it simple. Hawaiian Bros' straightforward online menu retained its straightforward character when redesigned for group orders. No matter the audience, "guests want a clear menu, an easy ordering process and confidence that their orders will be ready when they need it," Scott noted.
Create a different menu. Rather than cutting and pasting its present food selection to a different platform verbatim, Hawaiian Bros reinvented the menu to target groups and large gatherings. As a result, the shift toward more shareable, buffet-style offerings has resonated with guests and enhanced the overall catering experience.

"As we continue to grow nationally, catering will remain a key part of our strategy, not only as a revenue driver but as a way to introduce new guests to the brand and serve our communities in a meaningful way," Scott said.

About Amy Sorter

Amy W. Sorter is an award-winning journalist, copywriter and content producer. Sorter has generated quality articles, blogs and thought leadership pieces for multiple industries during her many decades as a writer. Her byline has appeared in local and national publications including the American Business Journal, Connect CRE, Bankrate, CURE Magazine and the Dallas Morning News.

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